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Yummly User: "One of my favorites. I half the meatball recipe a…" Read More
19Ingredients
75Minutes
910Calories
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Description
Enjoy this classic Italian favorite any night of the week. The sauce tastes like it’s been cooking for hours, but simmers for only 30 minutes. Like a lot of sauce? Feel free to double that part of the recipe. You can also make the meatballs ahead of time and freeze them. The recipe is a Yummly original created by Ashley Strickland Freeman.
Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. extra-virgin olive oil
- 1/2 cup chopped onions (preferably Vidalia or other sweet onion)
- 4 garlic cloves (minced, divided)
- 1/2 cup dry red wine (such as Cabernet Sauvignon, Merlot, or Chianti)
- 1 can crushed tomatoes (in puree; 1 can is 28 ounces)
- 3 Tbsp. fresh flat-leaf parsley (chopped, divided)
- 1 Tbsp. fresh oregano leaves (chopped; or use 1/2 teaspoon dried; plus more for serving)
- 1 1/2 tsp. sugar
- 1 1/2 tsp. salt (divided, plus more to taste)
- 1 tsp. black pepper (divided, plus more to taste)
- 1 1/4 cups fresh breadcrumbs (use 2 slices bread torn into pieces and whirled in a food processor)
- 1/2 cup milk
- 1/4 cup beef broth
- 2 large eggs
- 1 lb. ground chuck beef
- 1 lb. ground pork
- 1/2 cup Pecorino Romano cheese (grated, plus more for serving)
- 1/4 tsp. ground nutmeg
- 1 lb. spaghetti
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Directions
- For the sauce, heat olive oil in a Dutch oven or other 5- to 6-quart pot over medium heat. Add onion and cook, stirring occasionally, until tender and translucent, 5 minutes. Add half the garlic and cook 1 minute longer, stirring. Stir in wine and cook until it reduces by half, 2-3 minutes. Stir in tomatoes, 1 tablespoon parsley, the oregano, sugar, ½ teaspoon salt, and ½ teaspoon pepper. Simmer over low heat 30 minutes.
- Preheat the oven to 425°. Start heating a pot of water for pasta.
- Line a large sheet pan with parchment paper. While the sauce cooks, make the meatballs. Combine fresh breadcrumbs, milk, and broth in a small bowl. Let stand 5 minutes until the liquid is absorbed. (The mixture should form a paste.)
NutritionView More
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910Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories910Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat16g80% |
| Trans Fat1g |
| Cholesterol200mg67% |
| Sodium1140mg48% |
| Potassium800mg23% |
| Protein49g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A8% |
| Vitamin C10% |
| Calcium35% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Yummly User 10 months ago
One of my favorites. I half the meatball recipe and double the sauce, only changes I make.
Yummly User 3 years ago
Solid I halved the meat and it still turned out fine.
Yummly User 3 years ago
Sauce is too acidic for me. Meatballs were good.
Yummly User 3 years ago
I ended up having to use dried herbs and bread crumbs instead of fresh, but everything was still delicious! The meatballs came out moist instead of super dry. This recipe is great!